Waffle cone holding strawberry ice cream and strawberries

Description

Sweet summer strawberries are the perfect starting point for this creamy vanilla-based ice cream. Make sure mixture is chilled completely before processing in an ice-cream maker. Top with hot fudge for a truly decadent treat.

  • 1 Package (16 ounces) Driscoll's Strawberries, hulled and halved
  • 1 Cup sugar
  • 1/8 Tsp. salt
  • 1 Cup heavy cream
  • 1 Cup whole milk
  • 1 Tsp. vanilla extract
  1. PLACE 1 package trimmed and sliced strawberries into a heavy saucepan.
  2. ADD 1 cup sugar and ADD 1/8 teaspoon salt.
  3. STIR to combine.
  4. LET mixture stand without heat for 10 minutes or until strawberries become juicy.
  5. MASH strawberry mixture with a potato masher until berries are broken up.

  6. PLACE half of strawberry mixture into a blender and PUREE.

  7. RETURN pureed strawberries to saucepan.

  8. HEAT strawberry mixture gently on low heat for about 5 minutes or until sugar is dissolved. Do not overcook.
  9. ADD 1 cup heavy cream and ADD 1 cup whole milk.
  10. ADD 1 teaspoon vanilla extract.
  11. STIR to combine.
  12. COVER mixture with plastic wrap.
  13. CHILL in refrigerator at least 2 hours or up to overnight.
  14. POUR mixture into an ice cream maker and PROCESS according to manufacturer's directions.
  15. SERVE immediately for soft-serve or CHILL in freezer until needed.
Calories 256.21
Total Fat 15.77 g
Saturated Fat 9.73 g
Cholesterol 57.51 mg
Sodium 59.65 mg
Total Carbohydrates 28.66 g
Dietary Fiber 0.62 g
Protein 1.87 g